Pound Cake and Chocolate Tart

Name: Pound Cake and Chocolate Tart
Yield: 12
Ingredients: Dough; 12 pound cake rolls (type log); 3 tablespoons of milk; Filling; 250 g of milk chocolate chips; 250 g of semi-sweet chocolate chips; 1 cup of heavy cream; 1 tablespoon of Karo or honey; 1 tablespoon of brandy; 1 tablespoon of butter; 1 tablespoon of colorless and flavorless gelatin; 3 tablespoons of water

1
Dough
2
12 pound cake rolls (type log)
3
3 tablespoons of milk
4
Filling
5
250 g of milk chocolate chips
6
250 g of semi-sweet chocolate chips
7
1 cup of heavy cream
8
1 tablespoon of Karo or honey
9
1 tablespoon of brandy
10
1 tablespoon of butter
11
1 tablespoon of colorless and flavorless gelatin
12
3 tablespoons of water

Ingredients

1
Dough
2
12 pound cake rolls (type log)
3
3 tablespoons of milk
4
Filling
5
250 g of milk chocolate chips
6
250 g of semi-sweet chocolate chips
7
1 cup of heavy cream
8
1 tablespoon of Karo or honey
9
1 tablespoon of brandy
10
1 tablespoon of butter
11
1 tablespoon of colorless and flavorless gelatin
12
3 tablespoons of water

Directions

1
Dough
2
Crush the pound cake rolls and mix with milk
3
Line a removable tart pan with a diameter of 18 centimeters with this mixture
4
Place in the preheated oven for five minutes
5
Remove from the oven and reserve
6
Filling
7
Combine the melted chocolates, heavy cream, Karo or honey, brandy, and butter in a refrigerator
8
Stir until the chocolate melts, then add the gelatin dissolved in water
9
Cover and refrigerate for 30 minutes
10
Beat with an electric mixer, adding the hydrated and dissolved gelatin in water
11
Place the filling over the tart crust and refrigerate until firm
12
Serve chilled, sprinkled with crushed pound cake or chopped almonds.